Vanilla Chocolate Chip Cookies

Prep time: 10 minutes | Cook time: 22 minutes | Makes 30 cookies

¹⁄₃ cup (80g) organic brown sugar

¹⁄₃ cup (80g) organic cane sugar

4 ounces (112g) cashew-based vegan butter

½ cup coconut cream

1 teaspoon vanilla extract

2 tablespoons ground flaxseed

1 teaspoon baking powder

1 teaspoon baking soda

Pinch of salt

2¼ cups (220g) almond flour

½ cup (90g) dairy-free dark chocolate chips

1. Line the baking pan with parchment paper.
2. Mix together the brown sugar, cane sugar, and butter in a medium bowl or the bowl of a stand mixer. Cream together with a mixer.
3. Fold in the coconut cream, vanilla, flaxseed, baking powder, baking soda, and salt. Stir well.
4. Add the almond flour, a little at a time, mixing after each addition until fully incorporated. Stir in the chocolate chips with a spatula.
5. Scoop the dough into the prepared baking pan.
6. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 325°F (160°C), and set the time to 22 minutes.
7. Bake until the cookies are golden brown.
8. When cooking is complete, transfer the baking pan onto a wire rack to cool completely before serving.